Caramelise 2 tablespoons of sugar in a pan. Turn the pineapple in it. Deglaze with juice, bring to the boil and simmer briefly. Take out. Separate the eggs. Beat the egg whites and 2 tablespoons of water until stiff, adding 65 g sugar, vanilla pulp and 1 pinch of salt.
Stir in egg yolks one after the other. Sift 50 g flour and baking powder over it and fold in. Grease 4 preserving jars or ovenproof moulds (each containing approx. 200 ml) at the bottom. Distribute the pineapple into the jars. Pour in the mixture. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 15-20 minutes. Chop the chocolate. Bring cream to the boil. Melt chocolate and coconut oil in it. Put the chocolate sauce in a cool place. Let the cake rest for about 10 minutes.
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 15-20 minutes. Chop the chocolate. Bring cream to the boil. Melt chocolate and coconut oil in it. Put the chocolate sauce in a cool place. Let the cake rest for about 10 minutes. Turn over. Decorate with sauce and coconut chips
Waiting time approx. 10 minutes